Banana Split Pie
I found this recipe for a no bake banana split pie on Pinterest and immediately knew I had to try it. The recipe I was adapting from was for a 9×13-inch pan, but since I only wanted an 8×8-inch dessert, I adjusted the proportions. I made this as the dessert for tonight’s dinner with my boyfriend, and it turned out delicious! It’s not a complicated recipe, and since it’s no bake, it’s perfect to make during these hot summer days.
- I used cinnamon graham crackers instead of regular ones, and they gave the crust a little more oomph. You could try different flavors to see which you like best.
- When crumbling the graham crackers, I recommend using a food processor. If you don’t have one, you can crumble them by hand, like I did, but this takes a lot longer, so keep that in mind if you’re concerned about time.
- When preparing the buttercream filling, it’s very important to mix for at least six minutes. Doing so changes the consistency of the eggs so you don’t have to worry about consuming raw eggs.
- I sliced the bananas in a certain way, but you could really do any way you want. If you want nice, thick banana pieces, then try the way listed in the recipe below. On the other hand, if you want smaller pieces, you could slice the bananas as you would for banana pudding.
- If you aren’t a fan of pineapples, you could simply remove them, use less, or even swap them out with something like maraschino cherries.
- Spreading the cool whip on top of the fruit is probably the most difficult part of this recipe. The best way to do this is to blob large dollops of the cool whip over the fruit, then use a rubber spatula to smooth everything out.
- The original recipe had a lot of different toppings, but I just left the cool whip as the only topping. After eating it, though, I think some toasty pecans would be a great topping.
Banana Split Pie
Prep Time: 20 minutes | “Bake” Time: 3 hours
# of Servings: one 8×8-inch pan
- 2 cups graham crackers, crumbled
- 1 stick butter, melted
- 2 cups powdered sugar
- 2 sticks butter
- 2 eggs
- 1 teaspoon vanilla
- 1 can pineapple chunks (tidbits)
- 3 bananas
- 1 tub of cool whip
- Crumble about 2 cups of graham crackers, then mix with one stick of melted butter.
- Spread crumble mixture on the bottom of an 8×8-inch pan to create a crust. Use a piece of wax paper to flatten it out.
- Mix together the powdered sugar and two sticks of butter in a large bowl. The mixture should look creamy before moving on.
- Add the eggs and vanilla, then mix for at least 6 minutes on low.
- Pour the mixture over the crust.
- Slice each banana into thirds, then slice each third longways. Place each banana slice onto the top of the rest of the dessert. Continue until the entire top is covered in banana slices.
- Drain the juice out of the pineapples. Using a spoon, sprinkle pineapple pieces over top of the bananas.
- Spread the cool whip on top of the fruit.
- Place the dessert in the refrigerator and let sit for at least three hours before serving.